Category Archives: Snack

With the school holidays upon us again, I thought I would post this simple recipe for nut-free Weetbix Sultana Balls. These are a great portable snack, perfect for car trips or days when you are out and about. There are a few versions of these Weetbix Sultana Balls floating around the internet and I have taken bits and bobs from different recipes to create my own version which my kids love (and actually, so do I!!)

Weetbix Sultana Balls

Makes 22

Ingreidents

4 Weetbix

1/2 cup sultanas

3 tbsp. coconut plus, coconut for coating

2 tbsp. cocoa

2 tbsp. honey

2 – 3 tbsp. condensed milk

Instructions

Combine the weetbix, sultanas, coconut and cocoa in a food processor and process until the weetbix and sultanas and finely chopped. Add the honey and condensed milk and process until the mixture comes together.

Take 2 tsp’s of mixture and use damp hands to roll into a ball. Roll them in coconut and transfer to a container. Repeat until all the mixture is rolled into balls. Store in the fridge in an airtight container for 7 days (if they last that long!).

Notes

I tested this recipe with coconut oil instead of condensed milk. It didn’t work for me as the mixture did not come together enough to roll into balls. The condensed milk really acts as the ‘glue’ that holds it all together. If you buy a tin of condensed milk, you will have a lot leftover. I freeze my condensed milk in 3 tablespoon batches and use it the next time I make this recipe!

The key to a really tasty sausage roll is sausage filling. I would bet my last dollar that the last really tasty sausage roll you bought was made with sausage filling. Now I love a good sausage roll, but when I am making them at home for my kids, I tend to avoid sausage filling because it’s generally got stuff that is not so healthy for you (hence why it tastes so good!). But Sidecar Sausages has changed all that for me! We know that Sidecar Sausages contain no preservatives, additives, gluten, artificial colours, artificial flavours or extenders, so I’m happy to give these sausages to my kids. What I have recently learnt is, if you ask, the guys at Sidecars Sausages will sell you the sausage filling they use to create their yummy sausages. So it comes to you in a 500g container, just like if you had ordered 500g of mince. You can then use the sausage filling to make homemade sausage rolls! The filling already containers all the flavour and seasoning you need to create to die for sausage rolls, you don’t need to add a thing! You just scoop out the filling, wrap it in pastry and bake it, so unbelievably easy!

The recipe below uses the Italian sausage filling which is mild enough for kids but still packed full of flavour. I will be trying this out with some of Sidecar’s more grown up flavours, to create adult sausage rolls which would be great to serve with before dinner drinks or at a drinks party. I particularly think the Thai Chicken filling with a really delicious sweet chilli dipping sauce would be sensational. Watch this space, I will share the recipe as soon as I make them! And for a beautiful way to display your sausage rolls, click here to order your own personalised chopping board from Gifts Less Ordinary.

Easy Sausage Rolls with Sidecar Sausages

Makes 30 mini sausage rolls

Ingredients

500g Sidecar Sausage Italian sausage filling

3 sheets frozen puff pastry, just thawed

1 lightly beaten egg

sesame seeds

Salt and pepper to taste (optional)

Method

Preheat oven to 200°C and line 2 baking trays with baking paper.

Take the sausage filling and add salt and pepper if using.

Place 1 pastry sheet on a floured surface and halve. Spoon 1/2 a cup of the mixture along the centre of each piece and shape it like a long thin sausage. Fold 1 edge of pastry over and tuck in beside filling, then fold over other side to make a roll, pressing down lightly to seal. Repeat with remaining pastry and filling. Cut the rolls into bite size pieces. You should get 5 pieces from every roll. Place on baking sheets, cover and chill for 30 minutes. Remove from the fridge and brush with beaten egg and sprinkle with sesame seeds. Bake for 25-30 minutes until the rolls are lightly browned and cooked through. Serve with sauce on the side.

To order Sidecar Sausages or find out where you can buy them, click on the link here.

A great nut free snack to send to school is this nutritious Nut Free Coconut, Date and Chia Bars

Packing school and work lunches can get very monotonous and somewhat difficult when avoiding certain food, so i’m always on the hunt for different things that are nut free. I’m obsessed with dates, so for me this a great snack to have at home. I’m the type of person that always has to have healthy snacks stored in my fridge, so when i’m racing out the door and usually starving, I can pick up something that’s good for me and not a chocolate bar.

These Nut Free Coconut, Date and Chia Bars are very easy to make and will keep well in your fridge or freezer for weeks. This recipe does say medjool dates, but you can easily substitute for any type of date.

Nut Free Coconut, Date and Chia Bars

Ingredients:

13 medjool dates, pitted

2 cups shredded coconut

3 tablespoons coconut oil, melted

1 tablespoon chia seeds

1 teaspoon vanilla essence

Instructions:

It’s as simple as putting all the ingredients into a blender and blending until it forms a fine crumb and sticks together when pressed.

Line a square or rectangular tray with baking paper, spoon the mixture into the tray and smooth it out on top. Place it in the freezer for roughly 1 hour or until firm.

Remove from the freezer and cut into bars, whatever size and shape you like.

The bars are best stored in the freezer, particularly if you are living in a hot climate and you are packing them for school or work lunches.

Protein Balls are a staple in my fridge, as i’m always in need of a healthy snack on the run. If your a reader of our blog you would have noticed I’ve made protein balls before, but this recipe is a little different as i’ve added some fruit for sweetness. This recipe calls for dried apricots, which is one of my favourite ingredients when baking.

Protein balls are the easiest thing to put together, all you need is a super powerful food processor / blender and you are set to go. This is the perfect recipe for you to try if you think you’re not an expert cook, it’s not cooking – it’s just pressing a button to whiz all the ingredients together.

Protein balls

Ingredients:

100g cashews, lightly toasted

100g almonds, lightly toasted

2 tablespoons pepitas seeds

2 tablespoons sunflower seeds

170g medjool dates, pitted

100g soft dried apricots

2 tablespoons tahini

2 tablespoons coconut oil

2 tbsp raw cacao powder or cocoa powder

1 teaspoon ground cinnamon

2 tablespoons honey

100g desiccated coconut for coating or as much as needed

Instructions:

Combine the cashews, almonds and seeds in a food processor and whiz until fine crumbs. Do not over who otherwise it will form a paste.

Add the dates and apricots and whiz until smooth.

Add the tahini, coconut oil, cacao powder, cinnamon and honey, whiz for two minutes or until the mixture forms into a ball.

Put the mixture into a bowl, cover with cling film and leave in the fridge for at least 1 hour, this makes it easier when rolling into balls.

With a teaspoon or 2 teaspoon measure, take mixture and with wet hands roll into balls. Roll in coconut, an store in an airtight container in the fridge. They will keep in the fridge for at least two weeks.

Where to Source

Nuts are pretty expensive in Singapore, but after much searching i’ve found the best quality and priced nuts are at Mustafa. It’s definitely worth a visit. For more details about Mustafa click here. I also buy my dates and coconut oil at Mustafa.

Muesli bars are my all time favourite!! Here is another great recipe for Oat and Carrot Muesli Bar that is pretty healthy, let’s say it scores 9/10 because there is a little bit of sugar. These oat and carrot muesli bars are great for school lunch boxes, a snack to take to work, or a snack on the run.They will keep well in the fridge for a few weeks in an air tight container.

Trust me they have been tried and tested many times in my house and they are a big hit with the kids and of course me!

Banana Honey Muffins are a perfect way to use up old bananas in the house. Like most people, i’m sure you always have a few bananas that are past their used by date. Never throw them in the trash, they store perfectly in the freezer and when you are ready to make a batch of delicious muffins you have them ready to go.

Here is another great recipe for a pretty heathy muffin that you can whip together in 15 minutes. Don’t fear if you don’t’ have all the fancy kitchen appliances, you can easily make these with two bowls and a spoon! These banana honey muffins are perfect for school lunch boxes and you can easily freeze.

The best way to store old bananas, is peel them and put into a freezer bag and freeze.

These honey banana muffins are so delicious straight out of the oven, so don’t forget to test one right away!! As you can see, my kids could not keep their hands off!!

Banana Honey Muffins

Ingredients:

1 1/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 3/4 cup wholemeal flour

350g peeled ripe bananas

2 eggs

1/3 cup sunflower oil

150g honey

Instructions:

Preheat oven to 180°C and line two muffins tins with cupcake cases or grease them well.

If bananas are frozen take them out of the freezer, it will take roughly 10minutes to thaw enough for you to mash with a fork. Once thawed, use a fork to mash the bananas.

Add flours, baking powder and salt to a large bowl and combine with a spoon.

In a separate bowl mix all your wet ingredients; bananas, eggs, sunflower oil and honey. Whisk till the ingredients are just combine, it will take not even 1 minute.

Max a well in the centre of the bowl with your dry ingredients, slowly pour the wet ingredients in. Mix till it’s combine, do not over mix.

Spoon batter into muffin trays. Bake for 15-20 minutes or until muffins spring back when touched lightly in center. Leave to rest in the tray for 5 minutes before cooling on a wire rack.

Happy baking!

All baking supplies used to make these banana honey muffins were purchased at Phoon Haut. Click here to read our review of Phoon Haut.

When it’s dark and rainy in Singapore and the kids have woken from their afternoon nap, what better thing to do than baking with them!! Trust me it sounds like fun, but it’s more mess than you can imagine but hey, we still end up with a batch of delicious and healthy muffins.

I’m always looking for ways reduce my kids sugar intake, so once again this recipe does not call for much sugar at all. As a result they are not super sweet, but you can add more sugar or honey if you think it’s needed.

An added bonus is these healthy muffins are school approved – no nuts!

Ingredients:

1 2/3 cups rolled oats

1 1/4 cups all-purpose flour

1/2 cup packed light brown sugar

2 teaspoons ground cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1 1/2 cups milk

1/4 cup canola oil

2 eggs

2 cups fresh or frozen blueberries

Instructions:

Preheat oven to 180°C.

Place oats in a food processor; blend until oats resemble coarse meal. Place in a large bowl.

Combine milk, and oil, then add eggs and lightly whisk. Add to flour mixture; stir just until just combine. Add the blueberries and fold into mixture with a spoon.

Spoon batter into 16 muffin tray that has been lined with cupcake cases or sprayed with butter or oil. Bake for 20 minutes or until muffins spring back when touched lightly in center. Leave to rest in the tray for 5 minutes before cooling on a wire rack.

This makes a big batch, so i’ve frozen half the muffins which means i can take them out of the freezer and pop them straight in the kids lunch boxes and they will be fresh.

Chinese New Year is once again upon us. We have come up with these easy monkey cupcakes to celebrate 2016, the year of the monkey! These are great for class parties or if you are entertaining over the long weekend. Happy New Year to all!!

Ingredients

For the cakes

¾ cup of caster sugar

125gram of butter softened

1 ½ cups of self raising flour sifted

½ cup of milk

2 eggs at room temperature

1 teaspoon of vanilla essence

For the Icing

1 ½ cup of icing sugar sifted

125 grams of melted butter

2 teaspoons of vanilla essence

1 tablespoon of milk

3/4 cup of cocoa powder

To Decorate

Mini Nilla wafers

Chocolate sprinkles

Mini marshmallows

Melted chocolate

Instructions

To make the cakes, pre heat your oven to 180°C and line a muffin tin with paper cases.

Using an electric mixer beat your butter, sugar and vanilla on high until it’s light and fluffy.

Add sifted flour, eggs, and milk and mix till it’s well combined.

Fill your cupcake cases to ¾ with the mixture. It will make roughly 12-15 cupcakes depending on the size.

Bake for 15 minutes or until golden on top. Leave the cupcakes in the pan for 5 minutes before transferring to a wire rack to cool.

To make the icing, using an electric mixer beat the butter on high till it’s white and fluffy. Add the milk, icing sugar, cocoa powder and vanilla and beat till the icing sugar and cocoa powder is well combined.

To decorate the cakes, start by spreading the chocolate icing on to the cupcake. Take 1 Nilla wafer, cut the top off it and place it in the bottom third of the cupcake in the centre to create the mouth and nose. Take another Nilla wafer and cut it in half and then place each half either side of the mouth and nose Nilla wafer to create the ears. Take 2 mini marshmallows and place them above the mouth and nose wafer and between the ear wafers. Place melted chocolate in a disposable piping bag and snip a tiny hole to create a very fine icing tip. Use the melted chocolate to draw the mouth and nose and place one drop of chocolate on each of the marshmallow eyes. Add the chocolate sprinkles around the wafers and marshmallows.

When preparing for a party, it’s always good to have a few things that require no baking and can be made a few days prior. Here we have given you a few idea’s of some Christmas party treats that require no baking and can be made the day or days before.

Holly Biscuits

These Holly Biscuits are easy to make and look adorable on the plate. Here we have used mint leaves and smarties, mint leaves can be difficult to find so substitute with any green leafy shaped biscuit. Click here for a link to the step by step instructions.

Christmas Marshmallow Lollipops

What child does not love a marshmallow dipped in chocolate on a stick?!? These are always a crowd pleaser!! Again, very simple to make and can be made the day before and stored in a cool place or the fridge. Click here for the instructions.

Marshmallow Snowmen

We thought these little snowmen looked super cute! With a little creativity and patience, you too will be able to whip these up at home. They don’t require many ingredients and they are cheap to make. To find out how to make little snowmen click here.

Nothing says party treats like sprinkles! We have come up with three simple party food ideas which all use red and green sprinkles. They can be on the pricy side to buy, so once you have them, you want to make the most of them! These treats are perfect for “send a plate” school parties or just if you want to give your kids a Christmas treat.

Candy Cane Cupcakes

These sweet little cupcakes have so much festive spirit, I roll them out every year! Click here for a link to the recipe.

Christmas Tree Fairy Bread

What could be more simple to prepare? All you need is a loaf of bread, a Christmas tree cookie cutter, a little spreadable butter and the Christmas sprinkles and hey presto, you have a party dish that all kids will love!

Christmas Marshmallow Lollipops

In my experience, any sort of marshmallow party food is always popular with kids. When you put a marshmallow on a stick, you are guaranteed it will be a hit. These marshmallow lollipops can be prepared with just three ingredients and three easy steps. Click here for a link to the recipe.